When did the practice of not tasting the food you cook become some kind of normal behavior for up and coming young chefs?
This is a situation I encountered this weekend at a local food and wine festival and in the past more times than I care to remember. Because this forum seems to have a world wide reach and a diverse audience, I'm putting it out there in the hope of getting it to stop.
It is imperative that you taste the food you are cooking. Doing so tells you many things and is an integral part of the cooking process, not to be dismissed or considered unnecessary.
I am at a loss as to how to respond when talking to a younger chef who has a responsible position in a restaurant and reveals that he/she doesn't taste the food they cook. This is usually said with a knowing smile or smirk, as if it is some sign of their competence and superiority. I don't want to sour an otherwise pleasant discussion but when I hear this my blood begins to boil so I usually cut the conversation short.
If you read this and are one of those chefs who do not taste the food you are cooking as you cook it, please provide a detailed justification for this behavior. I would also like to know where you learned it and which professional chef or instructor told you it was okay.